Updated Schedule of Events

Sunday, October 31st - Pre-event at Bayshore Resort

• Possible area tour in afternoon, depending on arrival schedules
• Check-in, packet pick-up: 4-6 pm
• Cocktail Social Hour 6-8 pm, featuring Hors d’oeuvres and local beers & wines

Monday, November 1st - Day 1 Bakers Green Acres, Marion Mich - Home of Michigan Mangalitsas

Transportation by Celtic Bus - Pickup at Bayshore Resort (Departs 5:30 AM)

• Farm Tour
• Feeder and breeder operations and protocols
• Slaughter of six pigs

Breakfast at farm: Locally produced fruit, bread & rolls, courtesy Mark & Jill Baker
Meals catering by The Cooks House :
Lunch: Cassoulet
Dinner: Pig Roast

Tuesday, November 2nd - Day 2 Great Lakes Culinary Institute & Hagerty Center (Starts @ 8:30 AM)

Offal, Fresh Sausages, Head Cheese

• Head & Leg Removal
• Cleaning, Preparation, and Cooking of All Internal Organs
• Brains
• Tongues
• Lungs
• Kidneys
• Livers
• Spleens
• Hearts
• Fresh Sausages
• Blood Sausage
• Tongue Sausage
• Two Kinds of Head Cheese

All of this becomes lunch!

Dinner at Trattoria Stella - Transportation by Celtic Bus

Wednesday, November 3 - Day 3 Great Lakes Culinary Institute & Hagerty Center (Starts @ 8:30 AM)

Seam Butchery, Wet & Dry Curing, Fermented Dried Sausages

• Lardo
• Dry Cured Ham - Brian Polcyn
• Wet Cured Belly
• Bacon
• Pancetta
• Wet Cured Ham
• Fermented Dried Sausages

Lunch: Christof and Isabel Wiesner & Tony Maiele

Final Guest Chef's Dinner - See Here